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Roast 4 jalapeños on gas flame or in the oven. Once cool, slice and set aside.
Mix seasonings and keep aside : 2 tablespoons chili powder, 2 teaspoons smoked paprika, ½-2 teaspoons cayenne pepper, to your taste
Sauté onion and poblano peppers in olive oil for 2-3 minutes on low to medium heat.
Add garlic, 2 teaspoons on the chili seasoning. Add few chopped roasted jalapeños, cream cheese, sour cream. Cook on medium heat.
Add milk a bit at a time to reach dip consistency.
Melt butter in sauce pan and add 3 teaspoons chili seasoning mix. Mix well and remove from heat. Add 1 teaspoon chili flakes and a but of salt.
Mix mayonnaise or plain Greek yogurt with 2 tablespoons of fresh lime juice (about 1.5 limes ) mix well so it is easy to drizzle on top of your dip.
Assemble dip by adding cream cheese mixture to a bowl. Add sliced jalapeños.
Add dollops of the mayo/lime.
Drizzle spicy butter mixture.
Sprinkle cotija cheese and cilantro.